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Yellow Tea: Effects and Uses of The Rare Tea

Yellow tea, like green tea, is considered a true miracle cure for health. For a long time, the noble tea was reserved for the Chinese emperor.

What is yellow tea?

Yellow tea is a very rare type of tea that is closely related to green tea. Yellow tea owes its name to the straw-yellow color of its infusion. It is produced exclusively in China and is a rarity in this country.

Like all other classic types of tea, yellow tea is made from the tea plant. Its production is very similar to that of green tea. The freshly picked tea leaves are initially left to wither. Yellow tea is then wrapped in a special cloth and gently heated in a pan over a period of three days. As a result, it oxidizes easily. This step is called “yellow sealing”. It ensures that the sometimes grassy and astringent taste that one knows from green tea disappears. The yellow tea is then roasted.

Even in China, only a few tea producers are familiar with the production of yellow tea, as it was reserved exclusively for the Chinese emperor for a long time. In addition, most Chinese tea producers mainly produce green tea, which is easier to process, for economic reasons. Green tea is one of China’s most important exports to Europe.

How to prepare yellow tea and what is its effect?

You can prepare yellow tea just like green tea. It is best to let the water cool down to 80 to 85 degrees Celsius before pouring it on. This makes the tea more aromatic, since fewer aromatic substances are destroyed or evaporated. It is best to steep yellow tea for 30 seconds. You can infuse it four to five times to enjoy its full spectrum of aromas.

Yellow tea, like green tea, is considered to be particularly healthy. Scientific studies have shown that yellow tea:

has an antioxidant effect and protects our body from free radicals.
has an anti-inflammatory effect and thus prevents the development of civilization diseases such as cardiovascular diseases and diabetes.
may prevent the development of cancer. This is not certain, however, since the studies available on this subject sometimes contradict each other. For example, the authors of this meta-analysis were unable to establish a link between tea consumption and the five most common types of cancer.
In one study, Chinese researchers found that yellow tea has the second-highest levels of polyphenols and antioxidants after green tea. White and black tea fared significantly worse. A large part of the health effects of tea are based on the polyphenols and antioxidants it contains. The studies suggest that yellow and green tea have more health effects than black tea.

You should consider this when buying yellow tea

Because yellow tea is so rare and expensive, it’s best to only drink it on special occasions. While green tea is now used in all sorts of products, such as cakes, shampoo, or bath salts, yellow tea is not a product for the mass market.

You should only buy yellow tea from a tea retailer that you trust. Unfortunately, it is not uncommon for teas produced in China to be counterfeited. In particular, noble varieties such as Puerh or yellow tea are repeatedly affected. Therefore, only buy yellow tea from reputable dealers and never from unknown online shops in China. This is the only way you can be sure that you are getting a good product.

Unfortunately, long transport routes cannot be avoided for yellow tea, as it is not produced in Europe. One more reason to only enjoy the tea on special occasions. Since the working conditions on many tea plantations are poor, you should always use fair trade organic tea.

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Food

Malic Acid (malate): Characteristics, Effects and Uses

Malic acid, also known as malate, is a food additive and also plays an important role in our cell metabolism. You can find out here whether it is poisonous, how it works and what it is used for.

Where is malic acid found?

Malic acid, also known as malate, is found naturally in many unripe fruits. This includes:
apples
quinces
grapes
gooseberries
But it is not only found in fruits, but also in our bodies. During digestion, our body gradually converts the sugar glucose into energy using chemical reactions. One of the intermediate products of this conversion is malate. Malic acid therefore plays an important role in our cell metabolism. Our body converts about one kilogram of it per day.

Malate in the food industry

You may also be familiar with malic acid as a food additive. It hides behind the number E 296. Similar to citric acid, malate is used as an acidifier to extend the shelf life of food. However, malic acid is rarely used in practice because it is significantly more expensive to produce than citric or phosphoric acid.

In addition to being used as an acidifier, malic acid can also be used as an antioxidant. For example, it prevents sliced ​​apples from turning brown. In industry, malic acid is often added to the cooking water during blanching. This is how deep-frozen vegetables keep their bright colour.

Why Apple Cider Vinegar Doesn’t Contain Large Amounts of Malic Acid

Malic acid tastes more intense than citric or tartaric acid and therefore goes well with tart foods. Many websites on the internet incorrectly claim that malic acid is the main ingredient in apple cider vinegar. Even if this sounds plausible at first glance, it is a misconception.

To make apple cider vinegar, cider is mixed with acetic acid bacteria. The acetic acid bacteria convert the alcohol in the cider to acetic acid. As with most other vinegars, the acid in apple cider vinegar is acetic acid. The acetic acid and its bacteria are responsible for the positive health effects of apple cider vinegar.

Products containing malic acid are harmless to health. There is no legally stipulated maximum value, so you can access it in the supermarket without hesitation. If you often cook at home, you will probably only rarely come into contact with malate, as it is mainly found in finished products.

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Food

Piperine: Properties, Effects and Where it is

Piperine makes the pepper hot. But it also has many positive health effects – we’ll tell you what they are.

What is piperine?

Piperine is the most important component of pepper and is responsible for its sharpness. Positive health effects are attributed to the alkaloid, which is why it is used as a remedy in traditional medicine in almost all cultures.

Pepper imported from India was one of the most important remedies in traditional Western naturopathy as early as the Middle Ages. Pepper was said to improve digestion and strengthen the liver. At that time, the principles of western naturopathy were similar to those of traditional Chinese medicine. In modern medicine, on the other hand, piperine is only rarely used, since drugs from the pharmaceutical industry have replaced many home remedies.

Nowadays, piperine is often added to dietary supplements such as curcumin capsules. Curcumin has only a low bioavailability, so it does not have a very strong effect in the organism because it does not fully enter the bloodstream. Piperine is added to the capsules so that our body can absorb more via the intestine.

How is piperine used?

In traditional naturopathy, piperine is most commonly used against:
rheumatism
Muscle aches
flu
Diarrhea
Fever
digestive problems
The scientifically proven health effects of piperine include:
Piperine has an antioxidant effect and therefore protects our body from free radicals from the environment that can damage our cells.
Piperine has an anti-inflammatory effect.
Piperine improves the bioavailability of other nutrients, which is why it is often found in supplements.

Where is piperine found?

The piperine content of pepper typically ranges from 2 to 7.4 percent. Black pepper often has a slightly higher piperine content than white pepper. This could be related to the fact that black pepper is not peeled. In addition to the two traditional types of pepper, piperine is also found in stick pepper, which tastes similar to black pepper.

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Food

Sesame: Nutrients, Effects and Tips For Preparation

Sesame often hides in baked goods. The small grains have no reason to hide: they are full of healthy ingredients. Here you can find more background on the ingredients of sesame.

Sesame originally comes from South Asia. Today, the oil plant is grown in many tropical and subtropical countries around the world. With us, the white sesame seeds are certainly the best known – but there are also brown and black sesame seeds. The different varieties taste different and the nutrient composition also varies slightly.

Sesame: nutritional values ​​and ingredients

The name oil plant already gives it away: sesame seeds contain a lot of fat. Here are the nutritional values ​​per 100 grams of sesame:
Calories: 567 kcal
Fat: 48g
Proteins: 17 g
Carbohydrates: 26 g
Fiber: 17 g
The fat in sesame seeds consists mostly of monounsaturated and polyunsaturated fatty acids. These in turn are composed primarily of oleic acid and linoleic acid, an omega-6 fatty acid.

Sesame also contains many vitamins and minerals. Sesame seeds are particularly interesting for vegetarians and vegans because they contain a lot of iron and calcium. In addition, sesame provides us with various amino acids, the B vitamins B1, B2 and B6, vitamin E and magnesium, phosphorus and potassium. Black sesame contains a little more of most of the nutrients than white sesame.

Sesame in nutrition: how it affects health

Sesame provides vegetarians and vegans with important iron and calcium, but also has other positive properties:
Sesame contains antioxidants, including vitamin E. These substances protect our cells and are said to prevent numerous diseases.
Linoleic acid is an essential fatty acid that your body cannot produce itself and must be obtained from food. Among other things, it is important for the skin and animal experiments have shown that it has an antioxidant and anti-cancer effect. However, it is important for the positive effect that omega-6 fatty acids such as linoleic acid in your body are always in the right ratio to omega-3 fatty acids. So make sure you’re getting enough omega-3 fatty acids. They are found, for example, in linseed oil and linseed oil seeds and in walnut oil.
Because sesame is high in fiber and protein, it is very filling.
Caution: Sesame is a strong allergen. If you are allergic to sesame, you should definitely avoid it.

Cooking with sesame: use in the kitchen

In the kitchen, you can use either sesame seeds or sesame oil. You can get the latter cold-pressed or refined. Cold-pressed sesame oil tastes nutty and contains many healthy nutrients. Refined sesame oil, on the other hand, can be heated up and stored for a long time. Since it tastes neutral, you can combine it with many foods.

You can roast sesame seeds very well, which makes them taste stronger. Sesame oil also tastes particularly spicy when it is made from roasted seeds.

How to use sesame seeds or sesame oil in the kitchen:
Cold-pressed sesame oil tastes delicious in a salad dressing. It goes particularly well with Asian food.
You can use refined sesame oil for frying.
If you’re baking bread or rolls, you can add sesame seeds to the dough or sprinkle them over the dough pieces before baking. A mixture of light and dark sesame is particularly nice.
You can also garnish salads and Asian wok dishes with sesame seeds.
When you blend sesame seeds and oil together, you get a creamy paste called tahini. Tahini is a great ingredient for oriental creams like hummus.
You can make delicious, filling sweets from sesame seeds. In the Arab world, people like to eat halva or bars made from sesame and honey.

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Sauerkraut Juice: Effect, Application and Side Effects

Sauerkraut juice is extremely healthy thanks to its high vitamin content. It also contributes to a healthy intestine thanks to lactic acid bacteria. Read here why this is so.

To make sauerkraut, white cabbage is fermented with lactic acid. During this fermentation process, the lactic acid bacteria involved multiply explosively. These are responsible for many of the health-promoting effects of sauerkraut. However, the sauerkraut juice is not a waste product, on the contrary: it is extremely healthy and is particularly recommended for light constipation and fasting cures.

Sauerkraut juice is rich in vitamins

Many people know that sauerkraut is particularly rich in vitamin C. It strengthens the immune system, has an antioxidant effect and boosts the metabolism. But the fermented vegetables also contain many other vitamins:
Vitamin K: Vitamin K is also found in large quantities in sauerkraut juice. This fat-soluble vitamin is important for healthy bones and blood clotting.
Beta-carotene: Beta-carotene is a precursor of vitamin A. This is important for healthy skin, eyes and bones and strengthens the immune system.
Folic acid: The B vitamin folic acid is important for cell and blood formation.
Vitamin B12: As one of the few plant foods, sauerkraut provides vitamin B12. These are needed for a healthy nervous system.
Since some of these vitamins are heat sensitive, you should avoid heating both sauerkraut and sauerkraut juice. This is the only way to benefit from the useful ingredients.

Sauerkraut juice as a natural probiotic

As the cabbage ferments, the lactic acid bacteria can multiply in abundance. That is why sauerkraut and sauerkraut juice are particularly rich in these microorganisms. But don’t worry: These bacteria are not potential pathogens, in fact, lactic acid bacteria are extremely beneficial for us.

These lactic acid bacteria are also found in our intestines. There they ensure a healthy intestinal climate in which beneficial bacteria feel comfortable and pathogens have a hard time. Sauerkraut juice is therefore considered a probiotic food that helps build a healthy intestinal flora.

This is particularly important after antibiotic therapy, for example: the antibiotic not only kills harmful bacteria, but also beneficial bacteria in the body. A disturbed intestinal flora can lead to many health problems in the long term, such as a weakened immune system. By regularly consuming probiotic foods such as sauerkraut juice after antibiotic therapy, your intestinal flora can rebuild.

Use of sauerkraut juice for constipation

The lactic acid bacteria not only ensure a healthy intestinal flora in the long term, but also stimulate digestion in the short term. Therefore, sauerkraut juice is recommended for acute and chronic constipation as a gentle and natural laxative. It is most effective if you drink the sauerkraut juice first thing in the morning. During many fasting cures, one or two glasses of sauerkraut juice are recommended after getting up.

If you drink sauerkraut juice every day, it should also help to detoxify and purify the body. The dietary fibers it contains also stimulate digestion.

Side effects: Sauerkraut juice is a gentle laxative that you can take every day. Consuming large amounts will cause diarrhea. If you want to drink sauerkraut juice regularly, you should not consume too much of it.

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Food

Galangal Root: Effects And Uses

Galangal root is used as a term for different ginger-like plants. Here you can find out more about the effect, use and sustainability of real and greater galangal.

Galangal is the generic term for four plants from the ginger family. The so-called genuine galangal and Thai ginger, also known as greater galangal, are particularly well known. In addition, Chinese ginger and spice lily are also referred to as galangal. In all cases, the root, the so-called rhizome, is mainly used as a medicinal and seasoning.

Galangal Root: True galangal

The true galangal originally comes from the Thai island of Hainan. Today it is also found in other parts of Southeast Asia. It is not only considered an aromatic spice in the kitchen, but also has a long tradition as a medicinal plant. The taste is sharp, intense and slightly bitter and is reminiscent of conventional ginger.

The ingredients that make galangal interesting as a medicinal plant are the essential oils and pungent substances it contains. These ensure that more digestive enzymes and juices are produced. This stimulates the mobility of the digestive tract and relieves cramps. The pungent substances also ensure an appetizing effect. In addition, real galangal has an anti-inflammatory and antibacterial effect and can be used against fungi. It is even said to inhibit the growth of tumors and ulcers.

In medicinal plants, real galangal is primarily used as a remedy for:
Gastrointestinal complaints (diarrhea, bloating, abdominal pain)
loss of appetite
heartburn
hyperacidity of the stomach
You can buy galangal dried and ground as a powder, which you can use to brew a tea. In the case of digestive problems, it is advisable to combine galangal with fennel. You can also buy galangal in pill form or as a tincture or liquid.

Thai Ginger: Greater Galangal

Thai ginger or greater galangal is mainly found in Southeast Asian countries, as well as India, China, Bangladesh and Suriname. This galangal root is also a well-known spice in these countries due to its intense aroma.

In taste and effect it is very similar to real galangal. Thai ginger is also said to help with gastrointestinal complaints such as abdominal pain, vomiting and diarrhea. You can buy it as a powder like real galangal and take it in the form of tea.

In animal studies on rats, Thai ginger has been shown to be effective against stomach ulcers. Another study proves the growth-inhibiting effect on gastric carcinomas. In both cases, however, it is still unclear whether these results can also be extrapolated to humans.

How sustainable is galangal root?

No matter which type of galangal root you choose, they are all native to Asian countries. If they are imported to Germany, they have to travel long distances and therefore have a poor eco-balance.

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Eating Ginger Raw: Benefits and Possible Side Effects

Many people cannot imagine eating raw ginger. But the spicy root is very healthy and raw you can benefit even more from the nutrients in ginger.

Eat ginger raw – you should pay attention to that

If you want to eat ginger raw, you should remember that conventionally grown ginger has usually been treated with pesticides. In this case, it is important to peel ginger. However, most of the nutrients are hidden directly under the skin. That’s why we definitely advise you to buy the root from controlled organic cultivation or to plant ginger yourself.

Due to its sharpness, raw ginger is not for everyone. But: This effectively protects against an overdose, which could only be achieved with large quantities. Because if you eat too much raw ginger, this can sometimes lead to diarrhea, flatulence or heartburn. In general, you should not eat more than four grams of ginger per day for long periods of time.

Important: Contrary to popular belief, ginger does not thin blood.

Tip: A dried fig or prune goes great with raw ginger and softens the sharp taste.

Eating ginger – the benefits of the miracle tuber

The root, which comes from the Far East, is becoming increasingly popular, mainly because of its health effects. Rightly so: raw ginger in particular can provide valuable nutrients and help with numerous ailments.

Ginger provides magnesium, calcium, iron, phosphorus, potassium and sodium. In addition, it is rich in vitamin C and healthy essential oils. Gingerol is primarily responsible for the sharp taste.

Many of these nutrients are heat sensitive, so it’s worth trying raw ginger. Vitamin C, for example, is one of the most heat-sensitive vitamins and can be lost significantly at high temperatures. The healthy gingerol is also particularly highly concentrated in raw ginger. Studies have shown this pungent substance to be useful in the fight against cancer cells.

This means that if you eat ginger raw, the fewest nutrients are lost. On the other hand, it is also particularly sharp.

Whether as ginger tea, ginger water or raw ginger: the rhizome has an antibacterial effect and inhibits the multiplication of viruses. It stimulates digestion and is good for the intestinal flora. In addition, ginger can promote blood circulation and stimulates the circulatory system. And since it protects against vomiting, a piece of ginger in your luggage is always a good idea. You can then eat it raw quickly on the train or bus without having to boil water first.

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Rosehip Powder: Effect, Side Effects and Application

Rosehip powder is obtained from the fruits of the rose and used as a local dietary supplement. You can find out more about the application, effect and possible side effects in this article.

Rose hips are the fruit of one of the most well-known plants – the rose. Many do not know that the red fruits not only look pretty, but also taste good. You can drink rose hips as a tea or process them into rose hip jam.

What is less known is that rose hips can also be processed into powder. Here we explain what rosehip powder is and how you can use it.

Note: In general, you should eat a balanced and varied diet. Then you can get all the nutrients you need without supplements. If you suspect you are lacking nutrients in your diet, seek medical advice.

Rosehip powder as a nutrient supplier

All the nutritional power of the rose is concentrated in rosehip powder. This is considered to be very rich in nutrients: rosehip pulp, for example, contains 20 times more vitamin C than lemon.

If you dry rose hips and then grind them, you get a powder. This contains many healthy ingredients such as:

Galactolipids: help scavenge free radicals in the body
Polyphenols: have a health-promoting and antioxidant effect
Carotenoids: have a cell-protecting and antioxidant effect
Pectin: belongs to the dietary fibers, supports digestion
Minerals: important for many bodily functions
Tannins: inhibit or kill microorganisms

This is how rosehip powder works

Rosehip powder is said to help against many ailments and support a healthy lifestyle.

Because it contains galactolipid, rosehip powder can help against joint pain caused by arthritis and arthrosis or rheumatism. Because galactolipid binds radicals and can help relieve pain in inflamed joints, tendons and cartilage and fight inflammation.

The galactolipid is also said to prevent calcium deposits in vessels and thus help to prevent arteriosclerosis. In this disease, the blood vessels calcify – this can lead to heart attacks and strokes, among other things.

Rosehip powder is also said to be used as a natural pain reliever. It is said to help against stomach and liver pain. It is easier on the stomach than aspirin or ibuprofen.

Rosehip tea and rosehip powder also have a slightly draining and diuretic effect. Therefore, rosehip powder can also be taken to combat urinary tract infections and kidney diseases.

Due to its high vitamin C content, rosehip powder has a positive effect on the cardiovascular system. The many healthy ingredients also support the immune system and help with colds.
Note: The study situation is still unclear for many of the effects described. If you wish to take rosehip powder as a drug substitute, we recommend that you seek medical advice first.

Does rosehip powder have any side effects?

Rosehip powder is a very gentle dietary supplement. So far no side effects are known.

Because it is so well tolerated, the powder is even suitable for pregnant women.
If you consume a lot of rosehip powder, your urge to urinate may increase. You should then make sure to drink enough fluids – especially water.
Note: This article cannot replace a doctor’s visit. If you have serious health problems or are unsure about taking it, you should always seek medical advice.

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Citrus Fruits: Important Varieties, Effects and What You Should Know

Citrus fruits are popular types of fruit, they taste fresh and are also healthy. In this article you will find out what you should know about lemon, orange and co.

Citrus fruits are among the most commonly grown fruits in the world, according to statistics from the Food and Agriculture Organization of the United Nations (UN).

Historically, people first enjoyed the scent and appearance of citrus plants and fruits. For example, in the fourth century BC, at the time of Alexander the Great, essential oils were used as fragrances and medicines. Christopher Columbus also had the fruit, which was not yet edible at the time, in his luggage for America. In the 16th century in Germany, aristocrats and the wealthy had so-called orangeries built, special gardens or greenhouses for citrus plants. The first edible citrus fruits were not cultivated until the 17th century. Due to their high vitamin content, the fruits were particularly popular with seafarers.

What are citrus fruits anyway?

Citrus fruits taste fresh, intense and also contain plenty of water and few calories. They grow on evergreen trees or large shrubs. The growth height of the plants is between five and 25 meters. The flowers of the citrus plants are usually white, the ripe fruits are green, yellow or orange. The size of the fruit also varies depending on the variety and can be between one and 30 centimeters. By the way: From a biological point of view, citrus fruits are a special form of berries (endocarp berries).

Citrus fruits are coated in a layer of wax that primarily serves as protection. The shell consists of two layers: a yellowish to orange and a whitish tissue layer. The outer layer (exocarp) contains essential oils. These give the fruit and the leaves their typically intense smell. The whitish layer (mesocarp) contains pectin, a substance used as a vegetable gelling agent. The pulp inside is divided into columns and covered by thin membranes. These fruit compartments contain juice sacs and seeds.

Citrus fruits are real vitamin C bombs. Vitamin C helps, among other things, to strengthen the immune system and stimulate the metabolism. For example, oranges contain 53 milligrams of vitamin C per 100 grams of fruit, a lemon 50 milligrams. As a guideline: The German Society for Nutrition sets the daily vitamin C requirement of an adult at 95 to 110 milligrams. Other vitamins and minerals such as folic acid, potassium, calcium or magnesium can also be found in citrus fruits, albeit in small amounts.

Important varieties of citrus fruits

There are said to be around 1,600 types of citrus fruits worldwide. A reference list for citrus varieties drawn up by the UN Economic Commission (UNECE) (with supplements from the Federal Agency for Agriculture and Food) provides an overview of numerous varieties on the market. The taste ranges from bitter to sweet to sour. There are different ways of categorizing citrus fruits. One comes from US citrus expert Walter Tennyson Swingle:

Kumquats: Kumquats are small, orange fruits. They taste sweet and sour and are edible with the skin.
Limes: Limes are green, round fruits. They taste sour. Lime juice is often part of mixed drinks.
Tangerines: Tangerines are considered the ultimate winter fruit. They taste sweet and fresh. The mandarin family includes clementines and satsumas. Mandarins have many seeds, clementines almost none.
Oranges: Oranges are big, round and – as the name suggests – orange. They are extremely juicy and sweet. The orange juice squeezed from it is popular. The term orange is common in Northern Germany. The varieties bitter orange or bergamot are also included. The latter is very acidic and is rarely eaten, but rather used as a fragrance.
Grapefruit: Grapefruit are large, usually pear-shaped to rounded fruits. This variety includes pomelo, grapefruit, and pomelos, all of which taste slightly bitter. Incidentally, the pomelo is considered the archetype of many citrus fruits: the orange came from the pomelo and mandarine, and the grapefruit from the pomelo and orange.
Lemons: Lemons can be used in many ways and refine numerous dishes and drinks. They taste refreshingly sour.
Citron: This variety is considered the first citrus plant to be brought to Europe. It tastes rather bitter and is rich in fragrances. When used, the middle skin layer (mesocarp) is mostly used to flavor dishes.

How to use citrus fruits

You can use citrus fruits in many ways. They are mostly eaten raw. You can use both the juice and the peel. Be sure to use organic quality here due to the pesticide contamination. Some uses are:

Zest for refining cakes and pastries
Juice as an addition to water or cocktails
Juice as a refinement for dishes such as soups, cakes, sauces, rice or vegetables
pectin as a gelling agent
Peel and juice as a cleaner: Halved citrus fruit for removing limescale and dirt, such as cleaning stainless steel pots. It is best to do this with half of the fruit that has already been squeezed out so that you do not waste food unnecessarily.

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Effects of Tea And Coffee on Heart Disease

Both coffee and tea have many different health benefits. These drinks can also protect against heart disease.

Coffee and tea prevent heart disease. But can they also protect against a heart attack?

Even if you might not think so at first, coffee and tea have a lot in common. Depending on which varieties you drink, you can perceive different effects on your own body: They are among the pick-me-ups, are healthy due to the many vital substances and can also help you lose weight. They are also said to prevent depression and provide relief for mild headaches. In addition, coffee and tea are said to protect against heart disease. How exactly do these drinks affect health? And can they protect against a heart attack?

How do coffee and tea affect heart disease?

Tea and coffee drinkers can now have another reason to reach for their favorite beverage on a regular basis. Because Dutch scientists have now proven that regular consumption of coffee or tea reduces heart disease. This was supported by further analysis that built on previous studies. Studies from that time showed that heart disease appears to be reduced by coffee and tea consumption. However, there was no clear evidence of the impact on the risk of stroke or fatal heart disease. This connection has now been examined more closely in the form of further studies and the results have been revealing. 37,514 Dutch women and men between the ages of 20 and 69 were analyzed for 13 years. Although the tea drinkers were not specifically asked about their preferred type of tea and categorized accordingly, 78 percent of the tea consumed in the Netherlands is black and 4.6 percent is green tea. Accordingly, it was assumed in the analysis that the results relate primarily to the regular consumption of black tea. Other criteria such as gender, age, physical activity, alcohol consumption or diabetes were also taken into account.

In the course of the long-term study, the subjects had the following abnormalities with regard to their hearts: 1,881 subjects developed heart problems, of which 563 suffered a stroke and 1,387 of the coffee and tea drinkers had general heart problems. There was also a total of 1,405 deaths, 70 of which were caused by stroke and 123 by heart disease. The researchers were able to establish a connection between the consumption of tea and coffee and heart disease. A high consumption of tea is healthy for the heart, because those who consume an average of six cups of tea a day reduce the risk of suffering from heart disease by 36 percent. The results were similar for coffee drinkers: Those who drink two to four cups of coffee a day – which is considered a healthy amount – reduce the risk by 20 percent.

Protection against heart disease from coffee and tea

These studies by the Dutch researchers show that coffee and tea help reduce the risk of heart disease. So if you drink a certain amount of coffee or tea every day, you reduce the risk of suffering a stroke or heart disease over a longer period of time. However, heart patients in particular should pay attention to unwanted effects such as cardiac arrhythmias. These can certainly arise from the consumption of coffee or black or green tea. However, the impact of other types of tea on health was not addressed in this study.

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